Fish Stock

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Title: Fish Stock
Yield: 1 servings


2 tb Unsalted butter
1 md White onion; sliced
1 Celery stalk; sliced
1 Leek; white and light green
-parts only, sliced
8 Shallots; sliced
1/2 bn Parsley
1 ts Salt
2 c Dry white wine
3 lb Fish bones; washed, cut into
(preferably non-oily type
-like halibut;
Bass or snapper)
Water; to cover fish bones
5 Bay leaves
1 ts Dried thyme
1 ts Dried tarragon
1 ts Cracked peppercorns

Melt butter in a large heavy stockpot or saucepan over moderate heat. Cook
onion, celery, leeks, shallots, parsley, and salt just until soft, about 5
minutes. Add wine, turn heat to high and reduce by half. Add bones and
about 1 1/2 gallons or enough water to cover. Bring to a boil. Skim off and
discard foam that rises to top. Add remaining spices and cook at a simmer,
uncovered, 1 1/2 hours. Strain by lifting liquid out with a ladle. Discard
solids. Set aside to cool to room temperature. Store in sealed containers
in refrigerator 2 days or freeze indefinitely. This recipe yields about 2
quarts of stock.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) Downloaded
from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.